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Chicken Cauliflower Korma

Chicken Cauliflower Korma

Name: Chicken Cauliflower Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tablespoons ghee (clarified butter); 1 onion, diced; 4 cloves garlic, minced; 1 ½ tablespoons curry powder; 2 ½ teaspoons ground cumin; 2 teaspoons minced fresh ginger root; 1 ½ teaspoons salt; 1 ¼ teaspoons ground turmeric; ¾ teaspoon ground cardamom; ¼ teaspoon ground cinnamon; ¼ teaspoon cayenne pepper; ⅛ teaspoon ground nutmeg; 2 skinless, boneless chicken breast halves - cubed; 3 carrots, cubed; 1 (14 ounce) can coconut milk; ¼ cup ground cashews; 2 tablespoons tomato paste; 1 head cauliflower, chopped; 1 cup frozen peas; 1 red bell pepper, chopped; ½ cup heavy whipping cream

Rating: 4.79 stars

24 Ratings
18 Reviews
9 Photos

This is a mild creamy curry with loads of flavour. Perfect as a low-carb meal on its own, or serve it over a bed of rice.

By Kitchen Kitty

Gallery

Recipe Summary

prep:

15 mins

cook:

30 mins

total:

45 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Heat ghee in a large pot over medium heat; cook and stir onion until tender, about 5 minutes. Stir garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper, and nutmeg into onion; cook and stir until fragrant, about 1 minute.

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Step 2

Stir chicken into onion mixture; cook for 2 minutes. Stir carrots, coconut milk, cashews, and tomato paste into chicken mixture; simmer for 5 minutes. Stir cauliflower into chicken mixture; simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes.
Step 3

Stir peas, red bell pepper, and cream into chicken mixture; reduce heat to low, cover, and simmer until heated through, about 10 minutes.

Cook's Note:

Increase the heat by adding additional cayenne pepper.

Nutrition Facts

Per Serving:

402 calories; protein 15.3g; carbohydrates 24.3g; fat 29.5g; cholesterol 59.6mg; sodium 775.9mg. Full Nutrition

Reviews (18)

Most helpful positive review

taelsa223

02/25/2018

Everyone loved it! I didn't make any changes to it and it turned out perfect! I'm going to make this a regular weeknight dinner:D Read More

Helpful

(1)

Most helpful critical review

conniey

03/01/2019

I had high hopes for this recipe - we love Indian food and this read as though it would have an authentic flavor. I followed the recipe exactly as written - it was bland and boring. No requests for seconds even. I would not make this again. Read More

24 Ratings

5 star values: 20
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Temple Schultz

11/13/2020

This is a very good recipe. I used coconut oil instead of ghee and started with a base of real Curry leaves and mustard seeds, sauteing them with the onions. Everything else I followed to a tee except I left out the heavy cream. my father-in-law is South Indian and loved the recipe as well. you could easily make this a vegetarian dish by leaving out the chicken or adding tofu. Leftovers are even better as the flavors have a chance to meld together. This is a keeper and I will definitely make it again. Read More

Helpful

(3)

daphne

05/15/2020

I put all of the ingredients into my crockpot turned it to low and let it cook for 6 hours. Read More

Helpful

(2)

taelsa223

02/25/2018

Everyone loved it! I didn't make any changes to it and it turned out perfect! I'm going to make this a regular weeknight dinner:D Read More

Helpful

(1)

Sobotta

08/02/2019

Made as described, except I skipped the heavy cream. You really don’t need it. It is savory and delicious as is, and still plenty rich with the cream of coconut. Truly a winner! Read More

Helpful

(1)

banab13

01/30/2021

This is a FABULOUS recipe. I’d give it ten stars if I could. The combination of spices is perfection. One reviewer mentioned that this was bland...??? Not possible...look at the amount of spices used! They must have used old spices. My family (grandkids included) LOVE this recipe. Everyone asked for a copy. I’m so glad I tried this...it’s become a family favorite. I don’t care for peas, so I substituted green beans. Otherwise, I followed the recipe exactly, including the cream at the end. YUM! Read More

Helpful

(1)

Liz

05/09/2020

This had lots of flavor! I used a rotisserie chicken and through in leftover rice and tomato sauce...pretty easy and tasted great. Read More

Helpful

(1)

conniey

03/01/2019

NB Roy

02/25/2019

Halved this recipe as there only two of us and it still made a lot. The recipe is delicious and perfectly spiced. Read More

KVarn

09/19/2020

Made as written except substituted lite coconut milk and half&half - and also used fresh chili pepper (added it same time as bell pepper) - awesome recipe perfectly balanced! Read More

More Reviews

Back to Chicken Cauliflower Korma

All Reviews for Chicken Cauliflower Korma

- of Reviews

Chicken Cauliflower Korma

Servings Per Recipe: 6
Calories: 402

% Daily Value *

protein: 31 %

carbohydrates: 8 %

dietary fiber: 30 %

sugars:

fat: 45 %

saturated fat: 102 %

cholesterol: 20 %

vitamin a iu: 155 %

niacin equivalents: 66 %

vitamin b6: 41 %

vitamin c: 137 %

folate: 27 %

calcium: 10 %

iron: 29 %

magnesium: 34 %

potassium: 26 %

sodium: 31 %

thiamin: 25 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Chicken Cauliflower Korma

1 of 18

All Reviews

Temple Schultz

11/13/2020

Helpful

(3)

daphne

05/15/2020

I put all of the ingredients into my crockpot turned it to low and let it cook for 6 hours.

Helpful

(2)

taelsa223

02/25/2018

Everyone loved it! I didn't make any changes to it and it turned out perfect! I'm going to make this a regular weeknight dinner:D

Helpful

(1)

Sobotta

08/02/2019

Made as described, except I skipped the heavy cream. You really don’t need it. It is savory and delicious as is, and still plenty rich with the cream of coconut. Truly a winner!

Helpful

(1)

banab13

01/30/2021

Helpful

(1)

Liz

05/09/2020

This had lots of flavor! I used a rotisserie chicken and through in leftover rice and tomato sauce...pretty easy and tasted great.

Helpful

(1)

conniey

03/01/2019

NB Roy

02/25/2019

Halved this recipe as there only two of us and it still made a lot. The recipe is delicious and perfectly spiced.

KVarn

09/19/2020

Made as written except substituted lite coconut milk and half&half - and also used fresh chili pepper (added it same time as bell pepper) - awesome recipe perfectly balanced!